Chocolate hazelnut & raspberry tarts
Glossy chocolate ganache, romantic red raspberries and the crunchiest biscuit and toasted hazelnut crust. The perfect pudding for someone you love, says Miranda Gore Browne
Ingredients
For the base:
- 100g hazelnuts, toasted
- 280g chocolate digestive biscuits
- 50g chocolate chips
- 100g salted butter, melted
For the filling:
- 250ml double cream
- 300g milk or dark chocolate (not more than 55% cocoa)
- 10g salted butter
- Pinch of sea salt
- 100g raspberries
Method
- Toast the hazelnuts in the oven at 180 degrees for about 10 minutes and then put to one side to cool.
- Put the hazelnuts into a bowl with the biscuits and crush using the end of a rolling pin.
- Melt the butter and stir into the biscuit and hazelnut mix until fully combined.
- Press the mixture evenly into the base of your baking tin or tins, (either one 9-inch or I used 6 small 3-inch tins) use a spoon to shape it up the sides a little.
- Pop into the fridge to chill for a couple of hours.
- For the filling, put the chocolate chips into a heatproof bowl and pour over the cream. Put the bowl over a pan of barely simmering water and let the chocolate melt, stir gently to combine. Lift off the heat, stir in butter and the flaky sea salt and leave to cool a little at room temperature.
- Take the tart bases out of the fridge, stand it on a flat baking tray to catch any spills.
- Pour the chocolate filling on top of each base and pop back into the fridge to firm up the ganache a little.
- Press some raspberries into the top of each tart. Eat on their own or serve with double cream.
- Then put them into the fridge and chill for about 2-3 hours.